Description
This elegant Crepe Cake recipe layers delicate homemade crepes with a luscious cream cheese and sweetened condensed milk frosting. Each crepe is lightly sautéed to golden perfection, then stacked with whipped frosting to create a stunning multi-layered dessert perfect for special occasions or indulgent treats.
Ingredients
Crepes
- 1/2 cup warm water
- 1 cup 2% milk
- 4 large eggs
- 4 Tbsp unsalted butter, melted (plus more for sautéing)
- 1 cup all-purpose flour (measured correctly)
- 2 Tbsp granulated sugar
- 1/8 tsp salt
Frosting
- 1 cup unsalted butter, softened at room temperature (16 Tbsp)
- 12 oz sweetened condensed milk (from a 14 oz can)
- 8 oz cream cheese, softened at room temperature
- 2 tsp vanilla extract
Instructions
- Make the Crepe Batter: In the bowl of a blender, add 1/2 cup warm water, 1 cup milk, 4 large eggs, 4 Tbsp melted unsalted butter, 1 cup all-purpose flour, 2 Tbsp granulated sugar, and 1/8 tsp salt in the order listed. Blend until the mixture is well combined and smooth, scraping down the sides if necessary.
- Cook the Crepes: Heat a 9-inch non-stick skillet over medium heat. Add a small dot of butter and spread it evenly to coat the skillet. Pour about 3 Tbsp of batter into the pan, swirling to create a thin, even layer covering the bottom. Cook for about 30 seconds until the edges start to lift and the bottom is lightly golden, then carefully flip with a thin spatula and cook the other side for another 30 seconds until golden. Transfer cooked crepe onto a clean surface to cool. Repeat until all batter is used, stacking crepes to cool fully before assembling.
- Make the Frosting: In the bowl of a stand mixer fitted with a whisk attachment, beat 1 cup softened unsalted butter and 12 oz sweetened condensed milk on high speed for 7 minutes until the mixture is light and whipped. Gradually add 8 oz softened cream cheese one tablespoon at a time while mixing on medium-high speed. Continue beating for about 3 minutes until smooth and lump-free. Add 2 tsp vanilla extract and whisk until fully incorporated. Some tiny lumps are acceptable and won't affect texture.
- Assemble the Crepe Cake: Place one crepe on a serving plate. Spread about 3 Tbsp or one ice cream scoop of frosting evenly over the crepe. Repeat layering crepes and frosting, creating a total of 15 crepe layers and 15 frosting layers. Smooth the sides gently as you build the cake.
- Chill the Cake: Refrigerate the assembled crepe cake for at least 6 hours or up to 2 days to allow the frosting to firm up. This chilling step makes the cake easier to slice and prevents it from sliding apart.
- Serve: Before serving, optionally dust the top with powdered sugar and garnish with fresh berries for a beautiful presentation.
Notes
- Make sure to measure flour correctly by spooning into the measuring cup and leveling off to avoid dense crepes.
- Use a non-stick skillet and minimal butter to prevent crepes from sticking and ensure even cooking.
- Cooling crepes to room temperature before stacking prevents melting or slipping layers.
- Chilling the crepe cake is essential for neat slicing and structural stability.
- Crepe cake can be made up to 2 days ahead and stored covered in the refrigerator.
